Barbecued Meatballs

🧂 Ingredients

• 2 cups ketchup

  (I used Hunts without high fructose corn syrup)
• 4 tbsp. unsalted butter

  (omit if using raw meatballs, see note below)
• 1 large onion

  diced
• 1/4 cup brown sugar

  packed
• 1/4 cup honey
• 1/3 cup Worcestershire sauce
• 1/4 cup apple cider vinegar
• 1/2 tsp. pink Himalayan sea salt
• 1/2 tsp. ground black pepper
• 1/2 cup lemon juice
• 1/3 to 1/2 cup fresh parsley

  chopped
• 2 lbs. 93% or 96% lean ground beef

  (do not use any percentage less)
• 1 cup 4C Gluten Free Italian Style Bread Crumbs

  or use regular bread crumbs
• 1 small onion

  finely chopped
• 1/2 cup parmesan cheese

  shredded
• 2 cloves garlic

  finely minced
• 3 tbsp. dried parsley
• 2 tbsp. Italian seasoning
• 2 tbsp. dried oregano
• 1 large egg
• 1/2 tsp. ground black pepper
• 1/4 tsp. Lawry’s seasoned salt

Instructions

• 1 Combine all ingredients except water and place in a crockpot.
• 2 Add water only if necessary to thin sauce.
• 3 Stir in raw meatballs.
• 4 Cook on low heat about 4-6 hours.
• 5 Combine ingredients in a large mixing bowl with your hands.
• 6 Roll into balls and place raw in slow cooker over top of barbecue sauce.
• 7 Add any remaining onions that weren’t combined with the meatballs and sprinkle
  them over top.
• 8 Cook on low heat about 4-6 hours or until meatballs are cooked all the way
  through.
• 9 Stir occasionally.

Nutrition Info